Active time: 30 min Start to finish: 1 3/4 hr

　　

Ingredients

Makes 4 servings

　　4 tennis-ball-size onions (8 to 10 oz each), peeled but not trimmed

　　4 (4-inch-long) fresh rosemary sprigs

　　2 garlic cloves, finely chopped

　　2 tablespoons olive oil

　　1/2 cup heavy cream

　　1 oz finely grated parmesan (1/2 cup)

　　Fine sea salt to taste

　　4 pancetta slices, unrolled to form strips, or bacon slices

　　

Step 1

Cook onions in a large pot of boiling water until tender but not falling apart, 25 to 30 minutes.

　　

Step 2

While onions are cooking, remove leaves from lower 3 inches of each rosemary sprig and chop enough leaves to measure 1/2 teaspoon. Cut sprig ends at an angle to form a point so they can act as skewers.

　　

Step 3

Remove onions from pot with a slotted spoon and, when cool enough to handle, cut off top inch of each with a sharp knife and finely chop tops. Trim root end of each onion slightly, if necessary for onions to stand up without rolling. Scoop out about a heaping tablespoon from center of each onion (keeping outside intact) and finely chop, adding to rest of chopped onion. Transfer hollowed onions to an oiled 8-inch square baking dish.

　　

Step 4

Preheat oven to 400°F.

　　

Step 5

Cook chopped onion, garlic, and chopped rosemary in oil in a large heavy skillet over moderate heat, stirring, until onion is softened, about 3 minutes. Stir in cream and remove from heat. Stir in parmesan, sea salt, and pepper to taste.

　　

Step 6

Fill whole onions with some of chopped onion mixture and spoon remainder around whole onions.

　　

Step 7

Wrap a slice of pancetta around middle of each onion and secure with a rosemary sprig or wooden toothpick.

　　

Step 8

Bake onions, uncovered, in middle of oven, until very tender, 40 to 50 minutes depending on size of onions.